• Journal of Pharmacopuncture
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• v.24 no.2
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• pp.59-67
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• 2021

Objectives: We aimed to compare the external herbal dispensary (EHD) evaluation criteria for pharmacopuncture and the Korea Good Manufacturing Practice (KGMP) sterile medicine standards to contribute to the establishment of quality control criteria for pharmacopuncture. Methods: We obtained the KGMP standards from the Ministry of Food and Drug Safety and the pharmacopuncture certification criteria from the Ministry of Health and Welfare of South Korea. The EHD evaluation items were classified into three categories: facilities, quality control, and validation. The evaluation items were compared with the KGMP sterile medicine criteria to determine their conformance with each other, followed by a discussion among the committee of six experts and their consensus to suggest the items to complement the EHD evaluation criteria. Results: Among the KGMP sterile medicine criteria, 44 were related to the management of the facilities, and 32 pharmacopuncture evaluation items corresponded to these KGMP items (66.7%). Fifty-eight KGMP criteria were related to quality management, and 42 pharmacopuncture evaluation items corresponded to these KGMP items (72.4%). Twentyfive KGMP sterile medicine criteria were related to validation, and 11 pharmacopuncture evaluation items corresponded to these KGMP items (44.0%). Sixteen items under the pharmacopuncture EHD criteria corresponded to the KGMP sterile medicine criteria based on the consent of the experts. Among these, 4 were related to facility management, 6 were related to quality control, and 6 were related to validation. Conclusion: For the safety and quality control of pharmacopuncture, there is a need to select the criteria for the mandatory items among the proposed pharmacopuncture-EHD criteria laws and systems to ensure that the pharmacopuncture materials are produced under the pharmacopuncture-EHD in compliance with the relevant requirements. More studies are needed to secure the safety level of pharmacopuncture materials corresponding to that of conventional medicine.

• Journal of the Korean Society of Food Culture
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• v.7 no.3
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• pp.213-222
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• 1992

This investigation was undertaken for the purpose of studying the quality and acceptability during storage at room or refrigerator temperature of Yackwa containing waxy rice flour substituted for 0,10,30,50,70% of the wheat flour. The storage periods were 0,15,30 and 45 days. Chemical composition, composition of fatty acids, and value, and peroxide values of Yackwa were measured. Sensory evaluation was done by a panel of 5 judges majoring in food and nutrition. The evaluation was repeated 4 times. Objective evaluation was done by rheometer and color difference meter. Chemical composition of Yackwa were $5.9{\sim}6.8%$ for moisture, $3.43{\sim}4.09%$ for crude protein, $22.35{\sim}27.65%$ for crude fat, $0.27{\sim}0.31%$ for ash, $15.6{\sim}18.4%$ for fructose, $10.6{\sim}13.7%$ for glucose, $0.34{\sim}1.0%$ for sucrose, and $0.79{\sim}2.37%$ for maltose, respectively. Fatty acid contents of Yackwa were $10.54{\sim}10.73%$ for palmitic acid, $4.12{\sim}4.18%$ for stearic acid, $25.8{\sim}26.9%$ for oleic acid, $51.6{\sim}52.1%$ for linoleic acid, and $0.27{\sim}0.34%$ for linolenic acid, respectively. Acid value and peroxide value of Yackwa during storage showed little change. As a result of sensory evaluation for Yackwa made various levels of waxy rice flour, there were no significant differences in most of characteristics between the samples supplemented with waxy rice flour to 30% of wheat flour at 0.01% level. By the color difference meter, the value of L (lightness) and b (yellowness) were increased by increasing the amounts of waxy rice flour, however, there were no significant differences at 0.1% level between the samples supplemented with waxy rice flour to 30% of wheat flour, on the other hand, the value of a (redness) was decreased by increasing the amount of waxy rice flour. In the textural characteristics, brittleness, and chewiness were increased by increasing the amounts of waxy rice flour, and by lengthening the storage period, on the other hand, resilience and cohesiveness showed vice versa. In the correlation coefficient between sensory characteristics and mechanical characteristics, overall acceptability in sensory evaluation correlated significantly with cohesiveness, chewiness, and the values of L, a, and b in mechanical test in most of samples(p<0.001).

• Journal of the Korean Society of Food Culture
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• v.30 no.5
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• pp.667-673
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• 2015

This study was conducted to investigate the effects of chlorella powder on quality characteristics of maejakgwa (a Korean traditional cookies). Maejakgwa was prepared with different amounts of chlorella powder (in ratios 0, 1, 2, 3, and 4% of flour quantity). The moisture, crude ash, crude protein, and crude lipid contents of used chlorella powder were 2.38, 7.25, 65.95, and 0.95% respectively. The pH of maejakgwa dough decreased significantly as the level of chlorella powder increased; however, density of the batter, spread factor values, and moisture contents of the groups increased significantly with higher level of the chlorella powder. In addition, Hunter's color L, a, and b values decreased significantly with increasing amounts of chlorella powder. In the texture meter test, hardness increased according to increasing concentration of chlorella powder. Finally, maejakgwas containing 1~2% chlorella powder had the highest sensory evaluation. From these results, we suggest that chlorella powder is a good ingredient for increasing consumer acceptability as well as functionality of maejakgwas.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.176-182
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• 2017

This study evaluated th physicochemical and sensory characteristics of teriyaki sauce added with bitter melon (Momoridaica charantia L.) roasting powder. Teriyaki sauce containing Momoridaica charantia L. roasting powder at concentration of 0% (control), 2% (RMT2), 4% (RMT4), 6% (RMT6), 8% (RMT8). Color of teriyaki sauce added with Momoridaica charantia L. roasting powder were lower than the control. The pH of the sauce ranged from $4.31{\pm}0.01{\sim}4.87{\pm}0.01$. As the amount of added Momoridaica charantia L. roasting powder was increased, total soluble solid content and viscosity of teriyaki sauce increased. DPPH and ABTS radical scavenging activities of Momoridaica charantia L. added teriyaki sauce increased. The sensory evaluation was performed with scoring test s for color, flavor, taste, bitter taste, and overall acceptability by 50 professional panelists. In sensory evaluation, teriyaki sauce added with 4% Momoridaica charantia L. roasting powder concentrate high score in sensory preference. Based on the results, 4% should be recommended as the optimum level of Momoridaica charantia L. roasting powder concentrate to be added for the preparation of teriyaki sauce.

• Food Science of Animal Resources
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• v.33 no.5
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• pp.640-645
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• 2013

The purpose of this study was to utilize the results as a basic data of benzoic acids in animal products that didn't mention in the quality standard of National Veterinary Research and Quarantine Service (NVRQS) to solve the conflict of international trade and administration. Set-Pak method listed in the quality standard of NVRQS, faster than auto distillation methods with same recovery selected as a pre treatment for the determination of benzoic acid. The regression curve of benzoic acid with Sep-Pak method was linear with the $R^2$ value of 0.999 and the limit of detection (LOD) and limit of quantitation (LOQ) was 0.058 mg/kg and 0.176 mg/kg, respectively. The benzoic acid in the fermented milk was detected after the fermentation stage by addition of starter culture with the level of 2.28~10.48 mg/kg and 0~16.5 mg/kg in the commercial fermented milk products without detection by the addition of syrup. In case of cheese products, the benzoic acids level was influenced by the curd formation (Camembert cheese) and the quality of natural cheese (processed cheese), by the way, the benzoic acid level of commercial natural cheese was 0~4.2 mg/kg, processed cheese was 0~20.8 mg/kg, respectively. Based on this result, it may be possible to utilize as a basic data for the systematic control the level of natural benzoic acids in raw material, processing and final products of animal origin.

• Korean Journal of Human Ecology
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• v.9 no.4
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• pp.67-73
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• 2006

This study was performed to the investigate the Yackwa quality according to the addition level of cellulose(0, 1, 3, 5 and 7% w/w flour). The color(L, a and b value), hardness, crude lipid content and sensory evaluation of Yackwa were measured. The values for color(L, a and b value) were not shown any significant difference among the all of Yackwa groups, but L(lightness) tended to be increased in 5 and 7% cellulose Yackwa groups than cellulose free Yackwa(control). The 7% cellulose Yackwa was harder than control, but the hardness of Yackwa didn't show difference in groups added below 5% cellulose compare to control. Crude fat contents showed no significant difference in the all Yackwa groups but tended to decrease in Yackwa groups added above 1% cellulose than control. It could be thought that fat absorption of Yackwa was affected due to adding a cellulose. There were not found any significant differences in the taste values for sensory evaluation according to cellulose level, and overall acceptability in below 5% cellulose Yackwa groups didn't differ from control. On the other hand the higher level of cellulose, the more crispness which was positively associated with overall acceptability. These findings could be thought that the addition of 3% cellulose(w/w) in preparing Yackwa were needed to reduce the fat absorption and to increase the crispness without changing the tastes and overall acceptability of Yackwa.

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.269-281
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• 2017

In this study, quality characteristics and antioxidative activities were comparatively evaluated between the macaron with egg white powder added at the ratios of 2, 4, 6 and 8% and the macaron with added liquid egg white, in order to determine the applicability of the macaron with added egg white powder. The analysis of amino acids indicated that the group with 8% of egg white powder added showed the highest total amino acid content of 7,584.20 mg/100 g. The group with 4% of egg white powder added showed the highest sweetness (p<0.01); whereas, and the group with 2% of egg white powder added showed the highest pH (p<0.001). In terms of the chromaticity, L (p<0.01) and a values (p<0.05) were increased with the increasing percentage of added egg white powder. With the increasing percentage of added egg white powder, textures such as hardness (p<0.01), chewiness (p<0.05), gumminess (p<0.001), and cohesiveness (p<0.001) decreased; whereas, adhesiveness (p<0.001) and springiness (p<0.01) increased. The results of the sensory evaluation indicated the highest preference for the macaron containing 6% white egg powder, in all items. DPPH free radical scavenging activity, SOD-like activity, and reducing power were increased with increasing amounts of added egg white powder (p<0.001). Collectively, the results indicated that the production of macaron with the addition of 6% of egg white powder is the most suitable mixing ratio for enhancing the preference and quality level.

• Journal of Radiation Industry
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• v.17 no.4
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• pp.397-403
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• 2023

The purpose of this study is to obtain brain MRI images through Heavenly T₂ FLAIR and DWI techniques to find out strengths and weaknesses of each image. Data were analyzed on 13 normal people and 17 brain tumor patients. Philips Ingenia 3.0TCX was used as the equipment used for the inspection, and 32 Channel Head Coil was used to acquire data. Using Image J and Infinity PACS Data, 3mm² of gray matter, white matter, cerebellum, basal ganglia, and tumor areas were set and measured. Quantitative analysis measured SNR and CNR as an analysis method, and qualitative analysis evaluated overall image quality, lesion conspicuity, image distortion, susceptibility artifact and ghost artifact on a 5-point scale. The statistical significance of data analysis was that Wilcox-on Signed Rank Test and Paired t-test were executed, and the statistical program used was SPSS ver.22.0 and the p value was less than 0.05. In quantitative analysis, the SNR of gray matter, white matter, cerebellum, basal ganglia, and tumor of Heavily T₂ FLAIR is 41.45±0.13, 40.52±0.45, 41.44±0.51, 40.96±0.09, 35.28±0.46 and the CNR is 15.24±0.13, 16.75±0.23, 16.28±0.41, 15.83±0.17, 16.63±0.51. In DWI, SNR is 32.58±0.22, 36.75±0.17, 30.21±0.19, 35.83±0.11, 43.29±0.08, and CNR is 13.14±0.63, 14.21±0.31, 12.95±0.32, 11.73±0.09, 17.56±0.52. In normal tissues, Heavenly T₂ FLAIR obtained high results, but in disease evaluation, high results were obtained at DWI, b=1000 (p<0.05). In addition, in the qualitative analysis, overall image quality, lesion conspicuity, image distortion, susceptibility artifact and ghost artifact aspects of the Heavily T₂ FLAIR were evaluated, and 3.75±0.28, 2.29±0.24, 3.86±0.23, 4.08±0.21, 3.79±0.22 values were found, respectively, and 2.53±0.39, 4.13±0.29, 1.90±0.20, 1.81±0.21, 1.52±0.45 in DWI. As a result of qualitative analysis, overall image quality, image distortion, susceptibility artifact and ghost artifact were rated higher than DWI. However, DWI was evaluated higher in lesion conspicuity (p<0.05). In normal tissues, the level of Heavenly T₂ FLAIR was higher, but the DWI technique was higher in the evaluation of the disease (tumor). The two results were necessary techniques depending on the normal site and the location of the disease. In conclusion, statistically significant results were obtained from the two techniques. In quantitative and qualitative analysis, the two techniques had advantages and disadvantages, and in normal and disease evaluation, the two techniques produced useful results. These results are believed to be educational data for clinical basic evaluation and MRI in the future.

• Journal of the Korean Society of Food Culture
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• v.32 no.4
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• pp.323-331
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• 2017

This study examined the quality characteristics of Jeung-pyeon made with wet non-glutinous rice flour and rice wine. The samples of Jeung-pyeon were prepared with different ratios of cooked purple sweet potato (0, 3, 6, 9, and 12%) to analyze the water content, sugar content, pH, chromaticity, texture characteristics, and sensory evaluation. No significant difference in water content, sugar content, and springiness was observed among the 5 samples. The pH and volume showed the highest level at 0%. The L-value and b-value decreased while the a-value increased. The hardness, chewiness, and gumminess were highest at 9% and lowest at 12%. The extent of violet chromaticity and pore size were optimal in 9%. In addition, 9%-added purple sweet potato showed the highest score of odor, taste, texture, and overall acceptability. In conclusion, the optimal addition for the highest acceptability of cooked purple sweet potato was 9%.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.1
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• pp.106-110
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• 2002

The purpose of this study was to examine the effect of different levels of crude pig plasma transglutaminase (TGase) on the quality of milk curd. Different levels (0, 0.1, 0.2, 0.4, 0.8 and 1.0%) of crude pig plasma TGase was added to fresh milk, individually, and then incubated at $35^{\circ}C$. The time of milk curdling was recorded. Simultaneously, rheological properties, L value and microstructure of the samples were measured and observed. The results showed that the time of milk curdling decreased and the curd strength of milk curd increased with increasing of TGase (p<0.05). The softness of milk curd had the highest value when 0.8% TGase was added (p<0.05). However, L value of milk curds was not significantly different among all treatments. The microstructure of milk curd observed by scanning electron microscopy (SEM) became more dense with TGase level increased.